Asian Beet and Carrot Salad
Found this recipe on heatherchristo's blog. It looks beautiful and sounds delicious, I have all the ingredients on hand, and will have to give it a try very soon.
Ingredients
| 6 | each |
beets
golden or red |
* |
| 3 | cups |
carrots
peeled, and slice into 1/8 inch slices |
|
| Dressing: | |||
| 2 | tablespoons |
soy sauce, sodium reduced
or to taste |
|
| 3 | tablespoons |
rice vinegar
or as needed |
|
| 1 | tablespoon |
sesame oil
or as needed |
|
| ½ | inch |
ginger
peeped and freshly grated |
* |
| 1 | clove |
garlic
minced |
|
| ½ | bunch |
cilantro
freshly chopped |
* |
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| 1 | each |
hot chili peppers
freshly chopped, optional |
* |
| ½ | tablespoon |
sesame seeds
toasted |
|
Directions
Preheat the oven to 350℉ (180℃) F and bring a pot of water to a boil.
Wash the beet well and pat dry.
Place the beets on a large piece of foil, drizzle a bit olive oil, sprinkle with some salt and black pepper.
Wrap up the beets and roast for about 1 hour, or until fork tender.
While beets are cooking, add all the dressing ingredients in a large bowl, and whisk until well blended.
Allow the beets to cool enough to handle, peel the skins off.
Chop the beets into wedges and place into the same large bowl with the dressing.
Slice the carrots on the bias about 1/8” thick, blanch the carrots in the boiling water for about 3 minutes.
Rinse under cold water and pat dry.
Add them into the bowl with the beets and dressing.
Toss beets, carrots and dressing until well coated.
Transfer to a serving platter.
Chill in the refrigerator until ready to use.
The salad can be made 1 or 2 days ahead.
Nutrition Facts
Serving Size 123g (4.3 oz)
happyzhangbo
It sounds delicious.
about 11 years ago